Real Recipes From Real Home Cooks ®

hot cross buns

(3 ratings)
Blue Ribbon Recipe by
Beth M.
M.V. Island, MA

The aroma of baking bread, with cinnamon and nutmeg, brings pleasure, and just out of the oven with or without butter, they satisfy and melt in your mouth! My cousin, Don, provided this yummy recipe which easily makes 24 buns. My husband came home while I was making these, and he said "I'll be back for those when they're ready!" The chopped candied fruit adds a different flavor which is also so delicious. MY FAVORITE EASTER RECIPE!

Blue Ribbon Recipe

Hot Cross Buns are a traditional Easter roll. This recipe made the Test Kitchen smell amazing. Once baked, the outside is crusty and the inside is light and fluffy. The balance of spices is perfect with the right amount of cinnamon. Raisins add just the right amount of sweetness. Candied fruit would be delicious too if you opt to use that. The cross of icing makes these rolls pretty and gives them a touch of sweetness.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 24 serving(s)
prep time 2 Hr 30 Min
cook time 20 Min
method Bake

Ingredients For hot cross buns

  • 4 3/4 - 5 c
    all-purpose flour (enough flour so the dough pulls from the side of the bowl and can be kneaded)
  • 1/3 c
  • 1 1/2 tsp
  • 1/4 tsp
    freshly grated nutmeg
  • 2 pkg
    active dry yeast
  • 3/4 c
  • 1/2 c
  • 1/4 c
    butter or margerine
  • 3
  • 1 c
    raisins (or you decide the amount)
  • 8 oz
    mixed dried candied fruit (optional: use instead of raisins)
  • 1
  • 1 Tbsp
    water (mix water and egg together)
  • 1 c
    powdered sugar
  • 1-2 Tbsp
  • 1/2 tsp
    vanilla extract

How To Make hot cross buns

  • Flour, sugar, cinnamon, nutmeg, and yeast in a bowl.
    Combine: 1 1/2 cups flour, sugar, cinnamon, nutmeg and yeast.
  • Heating milk, water, and butter.
    Heat milk, water, and butter or margarine (until hot @130 degrees or so). Add to dry ingredients. Using a wooden spoon beat for 2 minutes.
  • Mixing egg into the ingredients.
    Stir in beaten eggs and blend well.
  • Adding enough flour to make a loose dough.
    Add enough flour to make a soft dough. I used a DOUGH HOOK and a stand mixer for this. Add flour until it is not sticky but can be pulled from the dough hook leaving it clean (see Note #1)! This is when you decide to use 4 3/4 cups flour or as much as 5 cups flour.
  • Kneading dough with a dough hook.
    Knead 6-8 minutes.
  • Kneading in the raisins.
    Add the raisins or candied fruit, kneading to mix in evenly.
  • Dough in a greased bowl.
    Place dough in an oiled bowl. Cover. Let it rest until dough rises (mine took about 1 hour).
  • Punching down the risen dough.
    Once the dough has doubled in size, punch down dough.
  • Dough rolled into balls.
    Divide into 18-24 balls. I used a greased ice cream scoop to measure equal amounts. Put on greased sheets or in 8" pans about 1" apart. Cover and let them rise (mine took about the same amount of time as the first resting). The balls will roughly double in size.
  • Brushing dough with an egg wash.
    Once the rolls have doubled in size brush each one with a little egg wash.
  • Hot Cross Buns baking in the oven.
    Place in a preheated 375 degree oven. Bake for about 20 minutes. When nicely browned let cool on a rack.
  • Preparing the frosting.
    Once the rolls are cool, mix frosting to desired consistency.
  • Frosting piped onto the Hot Cross Buns.
    Using a piping bag or resealable plastic bag with the corner snipped off, make a cross on each roll.
  • Inside of the Hot Cross Buns.
    Note #1: My cousin said NOT TO USE AN ELECTRIC BEATER as the batter climbs the beaters!